Sauté pine nuts in a little olive oil; when they start to color, they release a heavenly aroma that will waft through the boat. Pine nuts can be used in many dishes – use them in a salad, they give a little sweetness. I like to alternate blood orange and avocado slices on a shallow bed of baby arugula. On top scatter some finely cut red onion slices, along with some finely chopped cilantro and pine nuts. Dress with a white wine vinaigrette.
SAUTEED SPINACH AND PINENUTS
Prep time: 5 minutes. Cooking time: 10 minutes. Serves: 4-6
2 lb spinach, rinsed
2 tsp olive oil
2 Tbsp toasted pine nuts
Wash spinach, but allow the water to cling to leaves. Heat a skillet and cook spinach until it wilts over medium-high heat, about 3 minutes. Heat oil in another skillet over medium-high heat. Add spinach, pine nuts and garlic and cook about 2 minutes. Season with pepper and serve.
MOROCCAN CHICKEN WITH PINE NUT COUSCOUS
Prep time: 15 minutes. Cooking time: 30 minutes. Serves: 6
1 Tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cinnamon
2 lb skinless, boneless chicken, cut into 2-inch pieces
3 Tbsp extra-virgin olive oil
1 large onion, thinly sliced
6 large cloves garlic, crushed
2 lemons, 1 thinly sliced, 1 juiced
Salt and pepper
2-1/2 cups chicken stock
1 cup pitted large green olives
1 Tbsp butter
1-1/2 cups couscous
1/3 cup pine nuts, toasted
1 cup flat-leaf parsley leaves
In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.
In a large skillet, heat the oil, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.
In a medium saucepan, bring the remaining 1-1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.
KEY LIME PIE – UNCONSTRUCTED
Recently I was on the M/Y Essence and Merrilie Insch showed me how to make this simple and delicious dessert. The recipe was inspired by Ed the Baker, the Food Ideas Factory of the US Virgin Islands.
Prep time: 15 minutes. Cooking time: 30 minutes. Chilling time: overnight. Makes: 14-18
Commence preparations the day before you wish to serve.
1 (14 oz) can sweetened condensed milk
4 egg yolks
¼ cup fresh key lime juice
1 fresh coconut
3 pkts (6 in a pkt) chocolate dessert cups
Remove coconut flesh from nut and slice very finely. (I use a potato peeler). Layer over cookie sheet and bake in the oven until crisp and golden. Set aside, but do not cover as it may become moist and soggy.
Preheat oven to 350ºF. In a food processor, blend together condensed milk, eggs, and lime juice. Pour into a well-greased deep baking tray and bake in oven until small bubbles appear on top. Do not over-cook as you want the consistency to be silky rather than custard like. Let cool, then place in fridge overnight to set.
Take an ice-cream scoop, and scoop pie filling into delicate balls. Drop into chocolate cups. Top with whipped cream, coconut slivers, raspberries and a sprig of mint. Arrange on platter with a small dollop of cream at the base of the chocolate cup to act as glue and stop your dessert from slipping.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit: www.shiptoshoreINC.com email: [email protected] or call (cell): 704-277-6521. Mention All At Sea to receive a discount.